Irish Whiskey Ice Cream

Even though whiskey cream might strike some Irish people as more of a Christmas flavour, I find it a delicious ice cream flavour and thought it would be a good ice cream for St. Patrick’s Day.

It has a simple, clean taste, and I suggest and strong-flavoured whiskey (we use Kilbeggan). Although I’d never add food colouring to any of our ice creams, if you want to dye it green for the big day, work away…

If you’re wondering who that is in the photos, it’s Gary, our new Killarney shop manager, who was gracious enough to pose.

Stir continuously until the custard thickens (around 65C) and just coats the back of a spoon.

Allow the custard to cool.

Mix in the cream and the whiskey, beating for one minute.

Freeze using a domestic ice cream machine, or cover and place in the freezer.

6 Servings

Notes: 1. Make sure you add the liqueur when the mixture is cool, or the alcohol will evaporate.

2. To pasteurise the eggs, heat the custard to 73C and keep at that temperature for three minutes. Use a cooking thermometer, though, and keep stirring! If the custard goes any higher than 76C, the eggs will scramble. Immediately cover and place in the freezer until cool.

I had some of this ice cream earlier this summer while in Ireland and have been dreaming about it since I returned home. Sooooooooooo glad to find a recipe, thank you so much, your ice cream is AMAZING!!

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